How to make Amaranth Greens on Bhakri - SK Khazana -
Amaranth micro greens cooked with onion, garlic and green chillies and served over small rice bhakris
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Amaranth (अमारंथ), Rice flour (चावल का आटा)
Cuisine : Maharashtrian, Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Cheesy Sweet Potato Fries Sesame Prawn Toast Upma Bread Cheese and Herb French Toast
Amaranth Greens on Bhakri - SK Khazana Recipe Card
You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Amaranth Greens on Bhakri - SK Khazana Recipe
Amaranth micro greens 1/2 cup
Rice flour 3/4 cup
Salt to taste
Oil 1 tablespoon
Garlic chopped 1 tablespoon
Green chillies chopped 1-2
Onion finely chopped 1 medium
Scraped coconut fresh for garnish
Method
Step 1
To make the dough, heat ¾ cup water in a non-stick pan, add salt, cover the pan and bring it to a boil. Add rice flour, mix, cover and cook for a minute.
Step 2
Sprinkle some water, mix, cover and cook for a minute. Remove the pan from heat and transfer the mixture onto a plate. Sprinkle some water and knead into stiff dough. Cover with damp muslin cloth and set aside.
Step 3
To make amaranth sabzi, heat oil in another non-stick pan, add garlic and sauté till golden.
Step 4
Add green chillies, mix and saute for 1 minute. Add onion, mix and sauté till onion turns golden. Add amaranth greens and salt and mix lightly. Take the pan off the heat and transfer the subzi into a bowl.
Step 5
Heat a non-stick tawa.
Step 6
Drizzle some oil on the dough, divide the dough into small equal portions and flatten them with your fingers to make small discs. These are mini bhakris.
Step 7
Place the bhakris on the hot tawa and roast, turning sides, till evenly golden on both sides.
Step 8
Place bhakris on a serving platter. Shape the subzi into quenelles with 2 spoons and keep one on each bhakri. Garnish with scraped coconut and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
